Lemon, Mint, Strawberry, Cucumber Water Infusion Recipe

Courtesy of Vanessa Greaves from allrecipes

This variation of infused water is very refreshing and is filled with vitamin C. Infused water is a great way to boost your metabolism and increase weight loss. After about four hours of infusing the water be sure to remove the fruit and you can eat them as a snack.

Ingredients:

• Lemon slices (from about one lemon)
• Fresh mint leaves
• 1 cup of sliced strawberries (fresh or frozen)
• Cucumber slices (half a cucumber)
• Filtered or spring water
• Ice
• Stevia to taste

Directions:

1. Wash all ingredients before use.
2. Add enough water of your choosing to a beverage dispenser or jug.
3. Fill the dispenser with ice.
4. Add in the lemon, strawberry and cucumber slices to the water.
5. Pick the mint leaves off of the stem and add them to the dispenser whole.
6. Depending on your taste feel free to add a teaspoon of stevia.

Note: The picture above used in this recipe is taken from La Phemme Phoodie.

Oregano and Lemon Water Infusion Recipe

Courtesy of Vanessa Greaves from allrecipes

Oregano is rich in omega-3, vitamin k, iron and manganese. This refreshing drink is a great way to recharge your body with all of the benefits oregano has to offer and without any calories at all.

Ingredients:

• Fresh oregano leaves
• Lemon slices (from about 1 lemon)
• Filtered or spring water
• Ice

Directions:

1. Wash all ingredients before use.
2. Add enough water of your choosing to a beverage dispenser or jug.
3. Fill the dispenser with ice.
4. Add in the lemon slices to the water.
5. Pick the oregano leaves off of the stem and add them to the dispenser or jug whole.
6. Depending on your taste feel free to add a teaspoon of stevia.

Note: The picture above used in this recipe is taken from Tips and Ideas.

Roobios Iced Tea Recipe

Written by: Ritu Agarwal, Holistic Nutritionist

This refreshing summer recipe is a great way to keep yourself hydrated. Instead of throwing away your used tea bags you can use the leaves inside the bags in your garden. Sprinkle the leaves around the base of your plants as it fertilizes the soil and deters mice away from nibbling at your fruits and vegetables.

Ingredients:

• Roobios tea in filtered or spring water
• Juice from one lime or key lime squeezed
• Fresh mint leaves
• Stevia to taste
• Ice

Directions:

1. Wash all ingredients before use.
2. Add the tea bags, lime, and mint leaves to the beverage dispenser or jug and pour enough boiling water over the ingredients to steep.
3. Stir ingredients often until room temperature.
4. Remove the tea bags from the jug.
5. Fill the dispenser with ice.
6. Depending on your taste feel free to add a teaspoon of stevia and adjust to your liking.

Note: The picture above used in this recipe is taken from Sam Linsell, Drizzle & Dip.

Fresh Summer Salad with Local Strawberries, Mushrooms and Garlic Scapes in a Balsamic and Maple Dressing

Written by Ritu Agarwal, Holistic Nutritionist

The spring and summer months are great for adding in local and fresh ingredients to your salads. Strawberries are harvested in Ontario in mid-June. By eating local you can reduce your carbon footprint and also purchase fresher ingredients. Strawberries are an excellent antioxidant that protect our skin from the sun and environmental pollutants.

Yield: 4 servings

Ingredients:

• 1 cup fresh spinach leaves
• 1 cup fresh arugula
• 2 cups spring mixed greens
• 1 cup (225 grams) mushrooms
• ½ cup strawberries
• 2 tbsp garlic scapes (chopped)
• Olive oil

For the Dressing:

• 2 tbsp maple syrup
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Directions:

1. Wash all ingredients thoroughly before use.
2. In a bowl, add the spinach leaves, arugula and mixed greens.
3. Slice the mushrooms and strawberries and add them to the bowl.
4. Chop the garlic scapes very finely.
5. In a medium sized pan, add enough olive oil to coat the bottom over medium heat.
6. Sautee garlic scapes until lightly brown and add mushrooms and continue to cook for 6-8 minutes.
7. In the meantime, in a small bowl or mason jar add 2 tablespoons of maple syrup and 2 tablespoons of balsamic vinegar and whisk together. Add salt and pepper to the dressing and adjust to taste.
8. Once cooked, allow to cool to room temperature and add enough salt and pepper to taste and add them to the salad.
9. Toss to coat the salad and serve. Note: This picture is taken from our Healthy Eating Eco-Kitchen at our Backyard Farm and Market.

High Protein Lettuce Boats with Gourmet Ying Ying Soy Sweet & Spicy Tofu Mushrooms, Onions and Fresh Mint

Written by Ritu Agarwal, Holistic Nutritionist

This delicious sweet and spicy tofu comes from our vendor Ying Ying Soy Food at the market. This recipe is perfect for lunch and is very versatile as this tofu can be used in any dish as a source of protein. Our vendor uses certified organic soybeans that are grown in Ontario and are also non-GMO.

Yield: 4-5 servings

Ingredients:

• 1 head of romaine lettuce
• 1 cup of mushrooms
• ½ cup of onions (diced)
• 1 tbsp garlic scapes (finely chopped)
• 1 package (200g) of Ying Ying Sweet and Spicy Tofu
• 2 tbsp of Olive oil
• Salt and pepper to taste

Directions:

1. Wash all ingredients before use.
2. Dry the lettuce leaves using a salad spinner.

(In Progress….. coming soon)

Note: This picture was taken from the Healthy Eating Eco-Kitchen at The Backyard Farm and Market.